Wednesday, August 09, 2017

Here you have another great idea for an appetizer or a delicious side dish, or if you are just like me, these could be considered a delicious dinner any day of the week! I just love stuffed potatoes so much, i hope you enjoy this recipe as much as my family does!

Ingredients:

4 large Potatoes

6 Bacon strips (chopped)

6 oz Mexican Chorizo

¼ Cup melted Butter

2-3 Tbs Sour Cream

1 cup Shredded Cheese (+garnish)

2 minced Garlic cloves

Salt (to taste)

Black Pepper (to taste)

+Olive Oil

Wash the potatoes. Cook the potatoes in boiling water for 15 minutes.

Preheat oven to 400ºF.

Remove the potatoes from the boiling water and place them on a baking dish. Brush them with olive oil, salt and pepper on all sides. Bake at 400ºF for 15 more minutes.

Cook the bacon on medium heat for about 6 minutes or until crisp. Drain on paper towels and set aside.

Cook the Chorizo on medium heat for about 6 minutes or until well cooked. Set aside for a minute.

After 15 minutes in the oven, now the potatoes should be more tender, and their skin should be more crisp. Now cut the potatoes in half, lengthwise. Remove the potato flesh from each potatoes. Try to keep the skin intact while you remove only the flesh. Place the potato flesh in a bowl, and place the potato skins on a baking sheet.

Season the potato flesh with salt and pepper to taste, also add in the minced garlic, the melted butter, the sour cream and the shredded cheese, mash until you get some really soft mashed potatoes, then add in the chorizo and half of the bacon, mix until combined. Taste the flavor add more salt and pepper if needed. (for a creamier filling, feel free to add more butter or sour cream).

Stuff the skins with the flesh mixture, then top them with more cheese.

Return the stuffed skins to the oven and continue to baked at 400ºF for another 8 - 10 minutes or until the cheese has melted.

Once they are done, garnish with more sour cream and with the rest of the bacon. Sprinkle with cilantro and serve.